Warm Wild Mushroom Salad with Bacon Vinaigrette
Yield 4 servings
1 pound mixed wild and cultivated mushrooms, tough stems removed
1 Tbsp. unsalted butter
3 minced shallots
2 slices bacon (preferably apple-wood smoked or Berkshire), cut crosswise into ¼ inch pieces
2 Tbsp. extra-virgin olive oil
2 Tbsp. sherry vinegar
2 Tbsp. whole-grain mustard
Sea salt and freshly ground pepper
1 head radicchio leaves
½ bunch arugula leaves
Trim the base of the mushroom stems and then thickly slice the mushrooms.
In a large frying pan over medium heat, melt the butter. Add about two-thirds of the shallots and sauté until translucent, about 5 minutes. Add the mushrooms and sauté until tender and the moisture they release evaporates, about 6 minutes.
Meanwhile, in another large frying pan over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 6 minutes. Remove from the heat and stir in the remaining shallots, the olive oil, vinegar, and mustard. Keep warm.
Transfer the mushrooms to a large bowl, add the bacon mixture, and toss to mix. Season to taste with salt and pepper. Add the radicchio and arugula and toss to coat the leaves well with the dressing. Immediately arrange the salad on a large platter or divide it among individual plates and serve right away.